Food Executive

In this issue we publish two scientific studies: one on the wheat bread fortification by grape pomace and the other on the susceptibility to attacks by Sitophilus oryzae (L.) and Rhyzopertha Dominica (F.) for pasta with lentil flour.

We present the data emerging from the USDA bulletin on the trend of the cereals market worldwide and the report of the event organized by Assosementi on the seed sector.

Let's review interesting international research on pasta, bread and feed: Thai researchers investigated the effect of rice protein in gluten-free spaghetti; the University of Florence conducted research to evaluate the correlation between kneading machine and bread quality; a German study analyzed the genotypic and dietary effects on the quality of eggs from hens fed with fava beans.

Following machines, news, legislative updates and upcoming events.

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